Saucy!

[AdeV]

Wandering around my local Tesco the other week, I was trying to find a sauce - ANY sauce - I could add to a salad, or whatever, that hadn't got sugar in it.

Guess what I found?

Every. Single. One. had some sugar in it - except for Heinz Thousand Island sauce, which had honey instead (I bought that one, even though honey is basically the same as sugar).

Even mayonnaise - which I thought was basically eggs & oil - has sugar in it. FFS! No wonder the Guardian is getting all worked up about the sugar industry.

Obviously, as a diabetic, this annoyed me greatly. Everything I could buy to liven up my meals, had bl**dy sugar in it. And even the things that didn't have (much) sugar, had other carby stuff in - caramel, honey, etc.

Anyway, just before posting this rant, I decided to have a quick google for sugar free sauces, and this website (for fitness freaks) popped up: https://www.musclefood.com/high-protein-snacks/walden-farms.html

Some of those look seriously interesting: Tomato ketchup with no sugar? Vanilla flavoured coffee whitener? This sounds too good to be true.... Now, they do seem to use sucralose (aka Splenda) as a sugar substitute; I've used that before myself, and have found it to be one of the better artificial sweeteners, but I'm wondering, has anyone here tried a Walden sugar-free sauce?

If not... I reckon I'm happy to be a guinea-pig.

 

[Mark Parrott]

I find that with most sauces, I tend to have less than the stated serving & it's rather negligible. The fat content of mayo will slow down any sugar that's in it but it's still pretty low (though low fat versions have a lot more sugar so I avoid them. I also have the lower sugar ketchup which has no affect on my BG.

 

[Bubbsie]

Wandering around my local Tesco the other week, I was trying to find a sauce - ANY sauce - I could add to a salad, or whatever, that hadn't got sugar in it.

Guess what I found?

Every. Single. One. had some sugar in it - except for Heinz Thousand Island sauce, which had honey instead (I bought that one, even though honey is basically the same as sugar).

Even mayonnaise - which I thought was basically eggs & oil - has sugar in it. FFS! No wonder the Guardian is getting all worked up about the sugar industry.

Obviously, as a diabetic, this annoyed me greatly. Everything I could buy to liven up my meals, had bl**dy sugar in it. And even the things that didn't have (much) sugar, had other carby stuff in - caramel, honey, etc.

Anyway, just before posting this rant, I decided to have a quick google for sugar free sauces, and this website (for fitness freaks) popped up: https://www.musclefood.com/high-protein-snacks/walden-farms.html

Some of those look seriously interesting: Tomato ketchup with no sugar? Vanilla flavoured coffee whitener? This sounds too good to be true.... Now, they do seem to use sucralose (aka Splenda) as a sugar substitute; I've used that before myself, and have found it to be one of the better artificial sweeteners, but I'm wondering, has anyone here tried a Walden sugar-free sauce?

If not... I reckon I'm happy to be a guinea-pig.

AdeV every good reason then to make your own...it's not difficult to make a mayonnaise...or a salad dressing...even a really good tomato base...I never buy ready made sauces nowadays.

 

[AdeV]

Yep, DIY is the future for sure.... but my culinary skills are not currently up to it... except for making French dressing, that’s pretty easy, even for me!

 

[Bubbsie]

Yep, DIY is the future for sure.... but my culinary skills are not currently up to it... except for making French dressing, that’s pretty easy, even for me!

Ade most of them are so easy it's embarassing

 

[Mark Parrott]

I'm going to start making my own mayo.🙂

 

[Mark T]

Full fat mayo is very low in carb to the point that it's almost negligable. All the fat will swamp those carb's it does contain.

Pretty every other sauce is pretty carby - but what portion size are you going for? Usually I only dab a little on the side.

But why not dress the salad with an oil? Or a flavoured oil?

 

[Mark Parrott]

Chilli infused olive oil is lovely on a salad.🙂

 

[Martin Canty]

But why not dress the salad with an oil?

Salad dressing:
equal parts Apple Cider Vinegar/Extra Virgin Olive Oil/Salt & Pepper to taste
If the ratio oil/vinegar is not to your taste then adjust accordingly & as @Mark T says, experiment.... Saves a fortune & space.....

 

[Sally W]

Wandering around my local Tesco the other week, I was trying to find a sauce - ANY sauce - I could add to a salad, or whatever, that hadn't got sugar in it.

Guess what I found?

Every. Single. One. had some sugar in it - except for Heinz Thousand Island sauce, which had honey instead (I bought that one, even though honey is basically the same as sugar).

Even mayonnaise - which I thought was basically eggs & oil - has sugar in it. FFS! No wonder the Guardian is getting all worked up about the sugar industry.

Obviously, as a diabetic, this annoyed me greatly. Everything I could buy to liven up my meals, had bl**dy sugar in it. And even the things that didn't have (much) sugar, had other carby stuff in - caramel, honey, etc.

Anyway, just before posting this rant, I decided to have a quick google for sugar free sauces, and this website (for fitness freaks) popped up: https://www.musclefood.com/high-protein-snacks/walden-farms.html

Some of those look seriously interesting: Tomato ketchup with no sugar? Vanilla flavoured coffee whitener? This sounds too good to be true.... Now, they do seem to use sucralose (aka Splenda) as a sugar substitute; I've used that before myself, and have found it to be one of the better artificial sweeteners, but I'm wondering, has anyone here tried a Walden sugar-free sauce?

If not... I reckon I'm happy to be a guinea-pig.

Not sure if quite what you were looking for but I use these http://herbs-spices.co.uk/epages/7f...fed694-b3c1-4f97-8a3e-ece71a56e6b1/Categories I have tried Walden sauces but they are chemical based. For sweet sauces I use sweet like syrup and make my own jam with chia seeds.

 

[robert@fm]

See this thread. I just a few minutes ago restocked my balsamic dressing using Jamie Oliver's recipe; it took about two minutes, is better quality than the shop-bought equivalent (both Tesco and Sainsbury use rapeseed oil instead of proper olive) and is also far cheaper than that rubbish.

 

[AdeV]

Excellent link, thanks! And - knock me down with a feather, a Jamie Oliver recipe (4 of them, no less!) with less than 27 ingredients, 13 of which I wouldn't have in my cupboard/fridge and 8 of which I've never even heard of!!

Bubbsie: You're probably right; but having never bothered making my own stuff before (because I never needed to...), I'm at the bottom of a steep learning curve. French Dressing is pretty easy, yes (and, as it happens, I have some 10 year old Vingre de Jerez (Sherry vinegar - a leftover from 2 years living in Southern Spain) I've been using. I've got an even older bottle of Italian balsamic vinegar which I'm fairly sure hasn't gone off to use up in the next batch.

To give you some idea of my culinary skills, here's a typical "staying out at a hotel" dinner for me:

Ingredients:

• 1x box of Aldi Garden Salad.
• 1x box of king prawns. (can substitute with sliced meat, or smoked salmon if you're really feeling posh)
• Splash of home made french dressing (oil, vinegar, salt & pepper)

Method:

• Open box of salad
• Open box of prawns & rinse in the sink.
• Add prawns to salad
• Add dressing
• Hunt for plastic fork liberated from a takeaway lunch. Give up & use a set of chopsticks pilfered from the Chinese takeaway lunch you shouldn't have had a couple of weeks ago.
• Eat out of salad box.

Low carbs, low calories, dead healthy, and no washing up, what's not to love? 🙂

 

[Bubbsie]

Excellent link, thanks! And - knock me down with a feather, a Jamie Oliver recipe (4 of them, no less!) with less than 27 ingredients, 13 of which I wouldn't have in my cupboard/fridge and 8 of which I've never even heard of!!

Bubbsie: You're probably right; but having never bothered making my own stuff before (because I never needed to...), I'm at the bottom of a steep learning curve. French Dressing is pretty easy, yes (and, as it happens, I have some 10 year old Vingre de Jerez (Sherry vinegar - a leftover from 2 years living in Southern Spain) I've been using. I've got an even older bottle of Italian balsamic vinegar which I'm fairly sure hasn't gone off to use up in the next batch.

To give you some idea of my culinary skills, here's a typical "staying out at a hotel" dinner for me:

Ingredients:

• 1x box of Aldi Garden Salad.
• 1x box of king prawns. (can substitute with sliced meat, or smoked salmon if you're really feeling posh)
• Splash of home made french dressing (oil, vinegar, salt & pepper)

Method:

• Open box of salad
• Open box of prawns & rinse in the sink.
• Add prawns to salad
• Add dressing
• Hunt for plastic fork liberated from a takeaway lunch. Give up & use a set of chopsticks pilfered from the Chinese takeaway lunch you shouldn't have had a couple of weeks ago.
• Eat out of salad box.

Low carbs, low calories, dead healthy, and no washing up, what's not to love? 🙂

Even at 07:30... just out of bed that made me laugh Ade.